This easy caramel sauce recipe is perfect when you need warm caramel in a hurry. With just a handful of ingredients and a few minutes in the microwave, you can create a warm, gooey caramel sauce that’s sure to impress. I’ll walk you through the fuss-free instructions to make this homemade caramel sauce.
Warm and Gooey Easy Caramel Sauce
Microwave caramel sauce has become my go-to recipe for a quick and delicious treat. I can create a rich, buttery caramel sauce that upgrades any dessert with just a few simple ingredients and a microwave. Whether I’m drizzling it over ice cream or using it for my favorite pastries, it always tastes terrific.
Preparing this caramel sauce is straightforward. I combine granulated sugar, corn syrup, and water before microwaving the mixture. The magic happens as it transforms into a beautiful golden amber, and the best part is how easily I can incorporate cream and butter to finish it off.
What I love most is how easy it is to make a quick caramel sauce at the last minute. It’s perfect for both special occasions or a late-night snack attack. Once you try making it, you’ll wonder why you made caramel sauce on the stovetop.
Drizzle this warm caramel on Cheesecake Cups, apple pie, and homemade brownies, or make slices of caramel apples by using it as a dip.
Ingredients You Will Need And Buying Tips
You only need a few simple ingredients to make homemade caramel in your microwave.
- Granulated Sugar: Choose standard white granulated sugar for even melting; avoid coarse or raw sugars that may not work well in caramel.
- Corn Syrup: Use light corn syrup (like Karo) to prevent crystallization; avoid dark varieties unless you want a deeper, molasses-like flavor.
- Water: Filtered water is ideal to prevent off-flavors, but tap water works fine for this recipe.
- Heavy Cream: Opt for heavy cream or whipping cream with at least 36% fat for a rich texture, and avoid using lower-fat substitutes like half-and-half.
- Unsalted Butter: Choose unsalted, high-quality butter to control salt levels and enhance flavor, checking the expiration date for freshness.
- Vanilla Extract: Use pure vanilla extract for the best flavor, though vanilla bean paste or a quality imitation extract can work in a pinch.
- Sea Salt: Fine sea salt dissolves evenly and enhances flavor, while flaky sea salt can be sprinkled on top for a gourmet touch.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Microwave Caramel Sauce
If you are hungry for some warm, sweet caramel sauce, don’t worry. Here are the quick and easy steps to make it in the microwave.
1
Prepare the Sugar Mixture
Grab a microwave-safe glass measuring cup or a medium-sized bowl that holds at least 4 cups. You’ll need the extra room for bubbling later! Add the sugar, corn syrup, and water, then stir gently until the sugar begins to dissolve.
2
Cook the Mixture
Pop your bowl into the microwave and set it on high for 6–9 minutes. Give it a stir at the 3-minute mark to keep things even. Keep an eye on the color—you’re looking for a light yellow hue as it heats. Trust me, this is where the magic begins!
3
Let It Darken
When it reaches that light yellow color, I’ll leave it in the microwave (with the door closed) for about 5 minutes. Resist the urge to stir—it needs this time to develop that rich, golden amber shade we all know and love in caramel.
4
Add the Cream (Carefully!)
This part’s a little dramatic but totally worth it. Gradually stir in the room-temperature heavy cream. Go slow, because it’ll bubble and steam like it’s putting on a show. (And yes, this is your sign to keep your hands a safe distance from the steam!)
5
Incorporate Butter and Flavorings
Now for the finishing touches! I stir in the butter, vanilla extract, and a pinch of sea salt. Keep stirring until the mixture is silky smooth and everything is beautifully combined. It’s officially caramel!
If you’re ready to dive in, use the caramel immediately—maybe drizzle it over ice cream or dip some fresh apple slices. (No judgment if you grab a spoon and go to town!) If not, let it cool completely, then transfer it to a jar. Store it in the refrigerator for up to two weeks. When you’re ready to enjoy it again, reheat gently in the microwave or on the stovetop.
Gina’s Tips For Recipe Sucess
- Start with Room Temperature Ingredients: Softened cream and butter blend effortlessly into caramel, ensuring a silky texture without any clumping. A pinch of sea salt? It’s the magic touch that perfectly balances the sweetness.
- Choose the Right Container: Stick to microwave-safe glass or ceramic dishes for safety and even heating. (Metal is a no-go—it’s spark central!)
- Let It Stand: After cooking, give your dish a minute to rest. This allows the heat to be distributed evenly and ensures perfectly cooked results.
- Handle with Care: Glass gets hot—really hot! Keep oven mitts or a sturdy towel handy to protect your hands. (Your fingers will thank you!)
Caramel naturally thickens as it cools. Reheat gently and stir to restore its smooth texture.
If the caramel is too thick after reheating, stir in a small splash of heavy cream to restore its smooth consistency.
How to Store Leftover Caramel Sauce
- Refrigeration: Store leftover caramel sauce in an airtight container, such as a glass jar with a lid, in the refrigerator for up to 2 weeks.
- Freezing: For longer storage, freeze the caramel in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before use.
How to Rewarm Caramel Sauce
Microwave: Place the caramel in a microwave-safe bowl and heat in 10-15 second intervals, stirring between each burst until smooth and warm.
Toppings Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Easy Caramel Sauce Made In The Microwave
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 cup granulated sugar
- 2 tablespoons corn syrup
- 3 tablespoons water
- 1/2 cup heavy cream, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
Prepare the Sugar Mixture:
- In a microwave-safe glass measuring cup or medium bowl (at least 4 cups capacity), combine the sugar, corn syrup, and water. Stir until the sugar starts to dissolve.1 cup granulated sugar, 2 tablespoons corn syrup, 3 tablespoons water
Cook the Mixture:
- Microwave on high for 6–9 minutes. Stir once at the 3-minute mark. The mixture is ready when it turns a light yellow color.
Let It Darken:
- Leave the mixture in the microwave (door closed) for about 5 minutes. During this time, it will darken to a golden amber color. Do not stir while it sits.
Add the Cream (Carefully!):
- Gradually stir in the room-temperature heavy cream. Be careful, as the mixture will bubble and steam vigorously.1/2 cup heavy cream
Incorporate Butter and Flavorings:
- Add the butter, vanilla extract, and sea salt. Stir until smooth and fully combined.3 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon sea salt
Serve or Store:
- Use the caramel immediately, or let it cool completely before transferring to a jar. Store in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop if needed.
Notes
- Start with Room Temperature Ingredients: Softened cream and butter blend effortlessly into caramel, ensuring a silky texture without any clumping. A pinch of sea salt? It’s the magic touch that perfectly balances the sweetness.
- Choose the Right Container: Stick to microwave-safe glass or ceramic dishes for safety and even heating. (Metal is a no-go—it’s spark central!)
- Let It Stand: After cooking, give your dish a minute to rest. This allows the heat to be distributed evenly and ensures perfectly cooked results.
- Handle with Care: Glass gets hot—really hot! Keep oven mitts or a sturdy towel handy to protect your hands. (Your fingers will thank you!)
